Study On The Relationship Between Quality Characteristics Of Main Wheat Varieties In Huanghuai Wheat Area And Henan Stewed Noodles

Stewed noodles,which one of the most cultural delicacies in Henan,are popular among local citizens.However,they have not been widely consumed in China.The quality characteristics of stewed noodles is affected by wheat varieties,processing technology,and sensory evaluation methods.There is no systematic research on the relationship between wheat quality and stewed noodles quality,and there is also no research on sensory evaluation methods of stewed noodles.Therefore,interview consultation and questionnaire survey were adopted to initially establish a sensory evaluation method specially suitable for Henan stewed noodles,and the production process of stewed noodles was optimized based on this evaluation method.On this basis,33 wheat varieties were used as raw materials to explore the influence of wheat variety quality on the quality of Henan stewed noodles.Cluster analysis combined with principal component analysis was used to determine the suitable wheat indexes range for making Henan stewed noodles.The main results are as follows:(1)The statistical analysis of the qualities of 33 wheat varieties showed that most of the variation coefficients of the quality indexes of these wheat varieties were above 10%,which indicated that wheat quality differences were large and representative.Among them,Xinong822 had high L~*and whiteness value,Xinong 20 had high peak viscosity,Changfeng 2112had moderate quality indexes,Xinong 658 and Xiaoyan 22 had low farinograph parameters,Xinmai 26 and Gaoyou 9415 had high protein parameters and rheological parameters.According to the classification method of high-quality wheat in the Main Crop Variety Approval Standard(National)-2017,the wheat varieties can be basically divided into four categories.According to the stability time,the medium-gluten wheat varieties,including Bainong 307,Shimai 26,Zhengmai 7698,Zhengmai 9023,Changfeng 2112,Xinong 822,Xinong 979,Shimai 4366,Jimai 20,Yongliang 4 and Bainong 4199,were worthy of full attention in the later production of stewed noodles.(2)Through the ways of consulted and questionnaire survey,combined with the relevant literature,and referred to the sensory evaluation method of noodles in the national standard,a special sensory evaluation system for stewed noodles was preliminarily established.Meanwhile,the quality of stewed noodles was simultaneously evaluated by combining chemical determination and instrumental determination.At the same time,the response surface method combined with the principal component method was used to clarity the processing conditions of stewed noodles:water addition,51%;salt addition,1.8%;resting time,60 min.(3)The correlation analysis between the quality characteristics of wheat varieties and the quality of stewed noodles were carried out.The main wheat quality traits affecting the cooking quality of stewed noodles included water solvent retention,protein properties,starch content,falling number,farinograph parameters and tensile parameters;The main wheat quality traits affecting the color of stewed noodles included wheat flour color,protein properties,starch content,damaged starch content,tensile parameters and farinograph parameters.The main wheat quality traits affecting the texture quality of stewed noodles included hardness index,water solvent retention capacity,protein and starch properties,pasting properties,farinograph parameters and tensile parameters.The main wheat quality traits affecting the sensory quality of stewed noodles included water solvent retention capacity,flour color,protein content,wet gluten content,gluten index,falling number,breakdown,setback,farinograph parameters and tensile parameters.According to the results from cluster analysis combined with principal component analysis and variance analysis,the main quality traits and index ranges of wheat varieties suitable for making stewed noodles were proposed as follows:protein content,11.9～14.3%;wet gluten content,28.1～36.3%;falling number,371～528 s;stability time,4.2～5.3 min;development time,3.7～4.7 min;extensible area,62～77cm~2;resistance,223～321BU.In order to facilitate the rapid process or selection of stewed flour in the factory,the stability time can be used as the evaluation standard.In summary,the processing technology and evaluation methods were unified to explore the relationship between wheat quality and Henan stewed noodles quality.The quality characteristics of wheat had different effects on the cooking quality,appearance quality and texture quality of stewed noodles.According to the quality characteristics of wheat,the wheat quality characters and index ranges suitable for making Henan stewed noodles were defined using cluster analysis and other analysis methods.Among them,the stability time can be used as a standard for evaluating the special flour for stewed noodles.